Roasted vegetable salad

Ingredients:

4 middle aubergines

4 sweet peppers

3 tomatoes

coriander leaves (a bundle)

dill (a bundle)

1 tbsp sunflower oil

salt – to taste

black ground pepper – to taste

Cooking

Roast the vegetables from both sides in turn. They can even become charred slightly. Pin down the aubergines with a toothpick beforehand. Place the roasted vegetables in a plastic bag and roll them up tightly. Thereby they will steam thoroughly, become soft and it will be easier to peel them. Leave them in a plastic bag for 10-15 minutes. Then peel the vegetables. Remove the seeds from the peppers. Cut tomatoes, cube the aubergines, and slice the peppers. Add finely cut dill and coriander leaves. Dress the salad with sunflower oil. Add salt and pepper. Mix the ingredients thoroughly. Serve the salad warm.